My daughter, Amanda, loves the grilled steak, shrimp and vegetables that she always gets when celebrating her pal, Sporty Girl’s, birthday at the Japanese Steakhouse. Just this week, she accompanied me to the grocery store and had a fantastic idea; let’s make shish kabobs! As the More is More Mom®, I’m always in favor of trying out…..more new recipes!
While she’s a steak and shrimp kind of girl, I know that the fellas in my house are meat and potato kind of guys. I had the perfect recipes up my sleeve to satisfy them all. There’s nothing like skewering all of your food (though I had to explain to Nick that a fork and knife were still required; that it was somewhat Neanderthal-ish to try to gnaw it off the skewer, as if it were corn on the cob.).
Skewered Steak and Potatoes (with Chive-Horseradish Sour Cream):
The simple fact that the meat is marinated in advance, makes whipping this together a snap! This recipe makes enough for 4-6 people.
For the steak, in a Ziploc Baggie (easy cleanup, you just throw it away), combine;
1 cup red wine vinegar
1/3 cup of cognac or other brandy (I used cognac and it was to die for)
½ cup extra-virgin olive oil
1 small onion diced
2 Tbsp roughly chopped fresh rosemary (fresh herb really pack a Herculean punch!)
4 cloves garlic, roughly chopped (if 4 is good 6-7 are clearly better. Rather than chop, I pressed.)
2 Tbsp sugar
Freshly ground black pepper (I highly favor the black, cracked pepper. You know I’m crazy for it.)
2 ¼ lbs beef; tri-tip, sirloin steak (though I purchased beef top round London broil and it was delicious), cut up in to 1 ½ “cubes
Marinade for at least 4 hours, but allowing the flavors to blend overnight would be even better.
For the potatoes, in a large pot, combine;
24 small, new potatoes (for the sake of simplicity, I purchased two 1 ½ lb bags of small, red, boiling potatoes. They were the perfect size, eliminated the need for additional chopping, and they worked out beautifully.) Trim potatoes down to a size similar to the cubes of meat
1 head of garlic, halved crosswise (rather than purchase a head of garlic, I took a heaping handful of the peeled garlic that I keep in my refrigerator from Costco. There is no need to make things any more complicated than they need to be)
1 sprig of fresh rosemary (be sure to put one aside when you are chopping up the rosemary for the marinade)
10 black peppercorns
Fill the pot with cold water, to cover the potatoes. Generously douse the water with kosher salt.
I would do this earlier in the day, so I was ready to fly when it was time to make supper. Think….streamlined preparations!
Bring the water to a boil, and reduce the heat to simmer. Cook until the potatoes are tender 8-10 minutes. Drain and cool until easy to handle.
Bring a small pot of salted water to a boil and add;
1 bunch of chopped chives
Cook until tender, but still a nice, bright green, for about 3 minutes.
Drain and rinse under cold water to stop the cooking. Squeeze out any excess water.
In a blender, place;
1 cup sour cream
1/3 cup prepared horseradish, drained
1 ¼ tsp kosher salt
Black, cracked pepper
Blend until smooth and a pretty shade of green. This can also be made the evening before or earlier in the day.
Soak wooden skewers in cold water for at least 30 minutes before grilling (I soaked about 20).
Pre-heat grill to medium-high
Thread 3 cubes of meat and 3 potatoes, alternating onto the skewer.
Brush a teensy bit of oil onto the potatoes, so they’re not too dry).
Season with salt and pepper to taste.
Grill, turning once, until nicely browned on each side, approximately 6 minutes per side.
Serve with the sauce.
NOTE: For Amanda, I did not marinade the meat and I defrosted some shrimp. She alternated the meat and shrimp and then threaded them onto the skewer. I made garlic butter for her to slather when she was served. She also wanted grilled zucchini and….carrots. She was thrilled with her dinner!
Grilled Caprese Salad:
My husband, Chuck, is not always a super fan of the Caprese salad, but even he couldn’t get over the gorgeous, smoky taste. Perfection!
The amount of ingredients you purchase will depend upon how many you would like to make. I made four kabobs, alternating; 3 cubes of mozzarella, 6 cherry tomatoes and 3 basil leaves.
Mozzarella balls (if they are too big, cut in quarters or thirds. They should be bigger than the tomatoes, but not enormously.)
Cherry tomatoes (rinsed)
Basil, leaves torn (I folded them in half, then threaded through the skewer)
Drizzle with olive oil and balsamic vinegar.
Grill for no more than 1-2 minutes. The mozzarella gets gooey good fast.
Remove and serve.
Dinner has outstanding and eating the kabobs was…..more summertime fun!